Ingredients:  

For The Salad 

1 egg 

6 round French beans 

3 anchovy fillets 

3 green olives 

1 small boiled potato, sliced 

1 small vine ripened tomato, quartered 

For the Tuna 

150 g fresh tuna fillet 

½ tsp cajun spice 

½ tsp virgin olive oil 

2 Tbsp balsamic vinegar, reduced by half 

Method and Finishing:  

1. Bring a saucepan of water to the boil. 

2. Add the egg. Boil for 5 minutes. 

3. Place the boiled egg in iced water to cool. 

4. Peel, halve, and arrange with the remaining salad ingredients on a plate. Set aside. 

5. Reduce the balsamic vinegar, by half, over heat, then cool. 

6. Rub the fresh tuna with the cajun spice. 

7. In a very hot non-stick pan seal the tuna on all sides for approximately 30 seconds per side. 

8. Place the seared tuna on the prepared plated salad. 

9. Drizzle with olive oil and the reduced balsamic vinegar